Chicken Korma (Low Carb, Keto Friendly)

Chicken Korma, my British restaurant style Keto Indian Chicken Korma Recipe is a low carb version that your whole family will love, it’s so simple to make and unbelievably good, you’ll be coming back for more!

Tips for making Chicken Korma

I think chicken thighs make the most flavorful Korma, but chicken breast works too if that’s what you prefer

Don’t skip browning the chicken, this really adds to the finished flavor of the dish

If you are dairy free you can substitute full fat canned coconut milk instead of heavy cream

This low carb chicken korma recipe will keep for up to three days in the fridge

Where is Chicken Korma from?

Chicken Korma originates in India and typically consists of meat or vegetables braised with yogurt, or cream, and infused with spices to create a thick sauce.

Back home in the UK Chicken Korma is a wildly popular curry house recipe, due in part to the delicious creamy sauce or ‘gravy’ and because it’s not as hot as some other curries so kids love it too.

Remove pan from the heat and using a hand blender, blend the chicken korma gravy until it's smooth.

Add the chicken to the sauce along with almond flour, ground coconut flakes, and heavy cream. Stir well and simmer on a medium low heat for about 15 minutes or until the sauce has reduced and thickened.